R is for... Rosemary

In legend, Rosemary is the herb of remembrance, friendship, and love. Greek students wore garland of rosemary to improve their memory while studying. Brides would carry rosemary in their bouquets.

This fragrant perennial shrub though is better known today for its culinary uses. It grows best in temperate to warm climates where the ground does not freeze. It is a native to the Mediterranean region but can now be found growing throughout the world. Rosemary is commonly seen growing in gardens in SE England and we had one growing in our garden for several years.

Rosemary has a strong, woodsy flavour that lends itself well to many foods. It is useful for breaking down fats and so goes very well with fattier meats like lamb. Rosemary especially goes well with roasted meats including beef and chicken. It is used a lot in Greek and Italian cooking and is also a traditional part of the bouquet garni in French cooking.

Both the leaves and the flowers can be used for cooking. The flowers are used for garnishing as well. Crush the leaves or very finely chop before adding to a dish or rubbing into the food.

Whole sprigs of rosemary can be frozen. The frozen leaves can be pulled off as needed. Just remember that frozen or dried rosemary is stronger than fresh.

Rosemary was used traditionally as a way of preserving meats. A study conducted by Rutgers University found that rosemary had preservative qualities stronger than two common food additives, BHA and BHT, and that it could help to prevent food poisoning.

Taken internally, or as part of a meal, rosemary is a nerve stimulant and aids digestion. It's properties in breaking down fats are useful here. It eases stomach discomfort and flatulence, it calms the nerves, relieves headaches, and aids in depression.

Externally, the oil of Rosemary can be used to ease muscle aches. It is commonly found in hair tonics and such because the essential oils found in rosemary can stimulate the hair follicles and increase blood circulation in the scalp, potentially increasing hair growth. Used on the skin as a tonic is strengthens capillaries.

It can be gargled to ease a sore throat and can also be used to heal mouth sores and problems with the gums. Gargling rosemary also works well as a breath freshener.

During the 14th and 15th centuries, rosemary branches were burnt to keep away the Black Death. 600 years later, history repeated itself when branches of rosemary and juniper were burnt in French hospitals to kill germs.

It seems these actions were not as strange as it would appear. The oils in rosemary, which would be released into the air with burning, have been shown in the laboratory to have antibacterial qualities.

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